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Chicken Stuffed Peppers

Cheesy Chicken and Rice Stuffed Peppers Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground chicken
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp dried oregano

Method
 

  1. Blanch whole peppers in boiling water for 2 minutes, drain, and set cut-side down to dry.
  2. Sauté onion in oil over medium heat for 4 minutes, add garlic, then brown the chicken with salt, pepper, and oregano.
  3. Mix the chicken with rice, tomato sauce, and half the cheese, then stuff the peppers and top with remaining cheese.
  4. Bake at 375°F for 22 minutes, broil 1–2 minutes until golden, and let rest 5 minutes before serving.

Notes

Any color bell pepper works, but the thicker-walled ones (red, yellow) hold their shape best. If your peppers are on the smaller side, shorten the bake by about 5 minutes. Letting the filling cool slightly before mixing with the cheese keeps the cheese from melting too early.